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Spicy Chicken and Butternut Squash Chili Recipe

Spicy Chicken and Butternut Squash Chili recipe


This chili is a warm, comforting dish with a kick. It has tender chicken, sweet butternut squash, and spicy chipotle peppers. It's perfect for a cozy meal and is packed with flavor. You can top it with cheese and avocado for extra yumminess!


1 tablespoon olive oil
1.5 pounds boneless, skinless chicken thighs, cut into pieces
1 medium red onion, diced
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, finely chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
2 cups butternut squash, peeled and cubed
1 (15 oz) can black beans, drained and rinsed
2 (14.5 oz) cans fire-roasted diced tomatoes
2 cups chicken broth
Salt and black pepper to taste
1/2 cup shredded cheddar cheese
1 avocado, diced


Heat the olive oil in a large pot over medium-high heat.
Add the chicken pieces to the pot and cook until browned, about 5 minutes.
Add the diced red onion and cook until soft, about 3 minutes.
Stir in the minced garlic, chipotle pepper, smoked paprika, cumin, oregano, and cinnamon. Cook until fragrant, about 1 minute.
Add the cubed butternut squash, black beans, fire-roasted diced tomatoes, and chicken broth to the pot. Season with salt and black pepper.
Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes, or until the butternut squash is tender.
Serve the chili in bowls, topped with shredded cheddar cheese and diced avocado.

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